Spicy Potatoes and Corn with Fried Cheese

• 3 jalapenos, seeded and coarsely chopped
• 6 medium plum tomatoes, seeded and coarsely chopped
• 2 tablespoons cilantro leaves, chopped
• 1/4 cup water
• 1 small white onion, coarsely chopped
• 2 tablespoons chopped mint
• Kosher salt
• 2 pounds medium Yukon Gold potatoes
• 6 ears of choclo (white Andean corn; see Note) or yellow corn
• 1 cup frozen lima beans
• 2 teaspoons corn oil
• 1 pound queso blanco para freir (frying cheese), sliced 1/4 inch thick

1. In a food processor, coarsely chop the jalapenos with the tomatoes and cilantro leaves.
2. Add the water and pulse until the consistency of a smooth salsa.
3. Transfer to a medium bowl.
4. Stir in the onion and mint and season with salt.
5. Let stand for 30 minutes.
6. Meanwhile, in a large pot of boiling water, cook the potatoes until almost tender, about 10 minutes.
7. Add the corn and cook for 10 minutes longer.
8. Add the lima beans and cook for 5 minutes more.
9. Drain all of the vegetables and set them aside.
10. Heat the oil in a medium nonstick skillet.
11. Cook the cheese in batches over moderately low heat until golden brown, about 40 seconds per side.
12. Transfer the potatoes to a plate and cut them in half.
13. To serve, arrange 1 ear of corn, 1 halved potato, about 1/2 cup of lima beans and 2 slices of cheese on each serving plate.
14. Top the potato with about 2 tablespoons of the salsa and serve, passing the remaining salsa at the table.

jalapenos, tomatoes, cilantro, water, white onion, mint, kosher salt, potatoes, corn, frozen lima beans, corn oil, queso blanco para

Taken from www.foodandwine.com/recipes/spicy-potatoes-and-corn-with-fried-cheese (may not work)